Easy Lemon Butter Pasta (Printer View)

Creamy pasta tossed in lemon-butter sauce. Fresh, flavorful, and quick with Parmesan and parsley garnish.

# Components:

→ Pasta

01 - 7 oz spaghetti or linguine
02 - 1 teaspoon salt (for boiling water)

→ Sauce

03 - 3 tablespoons unsalted butter
04 - Zest of 1 lemon
05 - Juice of 1 large lemon (about 3 tablespoons)
06 - 2 cloves garlic, finely minced
07 - 2 tablespoons grated Parmesan cheese
08 - 2 tablespoons reserved pasta water
09 - 1/4 teaspoon freshly ground black pepper
10 - Salt to taste

→ Garnish

11 - 1 tablespoon chopped fresh parsley
12 - Extra grated Parmesan cheese

# Method steps:

01 - Fill a large pot with water, add salt, and bring to a boil. Add pasta and cook according to package directions until al dente. Reserve 2 tablespoons of pasta water before draining.
02 - While pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until aromatic, avoiding browning.
03 - Add lemon zest and juice to the skillet. Stir thoroughly to integrate flavors.
04 - Add drained pasta and reserved pasta water to the skillet, tossing to coat noodles evenly with sauce.
05 - Sprinkle grated Parmesan and black pepper over the pasta. Toss until the cheese melts, the sauce becomes glossy, and season as desired with salt.
06 - Plate immediately, topping with fresh parsley and additional Parmesan if desired.

# Expert Advice:

01 -
  • It's ready in less than fifteen minutes and tastes like sunshine on a plate.
  • The tangy lemon and creamy butter somehow make ordinary pasta feel special every single time.
02 -
  • If you add cold cheese too quickly, the sauce might clump—stir patiently and let it melt fully.
  • Saving the pasta water is non-negotiable—the starchy liquid pulls the sauce together and makes it silky.
03 -
  • Using a microplane for zest and cheese makes everything lighter and more flavorful.
  • Go slow with combining cheese to avoid stringy blobs—a gentle hand means silky sauce.
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